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Ina Garten Apple Clafoutis

Ina Garten Apple Clafoutis
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This Apple Clafoutis is a classic French dessert with a tender, custard-like batter enveloping caramelized apples. It bakes up puffed and golden, then settles into a creamy, slightly sweet treat perfect for any occasion. The combination of vanilla and cinnamon enhances the warm, comforting flavors.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 2 medium Granny Smith apples, peeled, cored, and thinly sliced into 1/4-inch slices
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon (optional)
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 cup whole milk
  • 1/2 cup all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • Powdered sugar, for dusting

Instructions

  1. Preheat the oven to 375°F / 190°C. Generously butter a 9-inch round baking dish or pie plate and set aside. This ensures even heat distribution and prevents the clafoutis from sticking to the dish during baking.
  2. In a large skillet over medium heat, melt 2 tablespoons unsalted butter. Add the sliced apples, 2 tablespoons granulated sugar, and cinnamon if using. Cook, stirring occasionally, until the apples are softened and lightly caramelized, about 8-10 minutes. The sugar will dissolve and form a light syrup, enhancing the apples’ natural sweetness and adding depth of flavor.
  3. While the apples cook, in a medium bowl, whisk together 3 large eggs and 1/2 cup granulated sugar until the mixture is pale yellow and slightly frothy, about 2 minutes of vigorous whisking. This incorporates air, which helps the clafoutis rise and become light in texture.
  4. Gradually add 1 cup whole milk to the egg mixture, whisking continuously to prevent the eggs from curdling. Then, sift in 1/2 cup all-purpose flour and 1/4 teaspoon kosher salt, whisking until the batter is smooth and free of lumps. Stir in 1 teaspoon vanilla extract. Let the batter rest for 5 minutes to allow the flour to fully hydrate, resulting in a smoother and more consistent batter.
  5. Arrange the sautéed apples evenly in the bottom of the prepared baking dish. Pour the batter over the apples, ensuring it covers them completely. Gently tap the dish on the counter a few times to release any trapped air bubbles, which helps prevent uneven baking and ensures a uniform texture.
  6. Place the dish in the preheated oven and bake for 35-40 minutes, or until the clafoutis is puffed, golden brown on top, and set in the center. To test, insert a toothpick into the center; it should come out clean. Avoid opening the oven door during the first 25 minutes to prevent the clafoutis from collapsing due to sudden temperature changes.
  7. Remove the clafoutis from the oven and place it on a wire rack to cool for at least 15 minutes. It will deflate slightly as it cools, which is normal and expected for this type of dessert. Cooling allows the custard to set properly for easier slicing.
  8. Just before serving, dust the top with powdered sugar using a fine-mesh sieve. Serve warm or at room temperature for the best flavor and texture, as the clafoutis becomes more creamy as it sits.

Notes

Store any leftovers covered in the refrigerator for up to 2 days. Reheat individual portions in a 300°F / 150°C oven for 10 minutes or microwave on medium power for 30-60 seconds until warm. Freezing is not recommended as it can alter the custard-like texture and cause sogginess upon thawing.

Nutrition

Keywords: apple clafoutis, Ina Garten recipe, French dessert, baked apple dessert, custard apple cake, easy clafoutis, weekend baking, holiday dessert, family dessert, vanilla custard, caramelized apples

Find it online: https://inagartendishes.com/ina-garten-apple-clafoutis-recipe/